Cut the duck into six pieces. Roast the peanuts and mash them. Pound or grind the ingredients for the bumbu fine into a paste.

Heat in a pan the oil and fry the paste for 5 minutes. Add the peanuts and mix well. Add the duck and cook until it discolored. Then add the water, the salt and the palm sugar and fry it dry. Add the santen and cook until dry and done.